Alejandro “Nitu” Digilio, born in Bahia Blanca, has an affair with San Telmo: some years ago, when the neighborhood was a little less developed than now market is populated by gastronomic ventures and its surrounding streets did, had decided that one of those blocks as vulgar and old had to be the stage for La Vineria de Gualterio Bolivar, a concept of very advanced restaurant for the area, the city, the Argentina. After cooking at El Bulli by Ferran Adrià at its most bustling time, Digilio had brought a new way of thinking the gastronomy, implementing “the molecular” techniques and proposing an experience out of series, with ten thousand steps of Spain by Food and an endless succession of surprises. Some time after that culinary landmark, with a brief return to his hometown in the Middle, Digilio decided to make noise a few meters of what was La Vineria. In Bolivar 916, within a small place that not too draws attention from outside and entering 14 seats (sharing tables and bars), chef commands a kitchen “no animals”, which means exactly that: ingredients-free dishes of animal origin, although very different from the vegan alternatives that already exist in Buenos Aires.
Here the idea is not to replace what we usually eat with 100% vegetable preparations, which tends to be the case in many local veggie. It is not that you’ll find burgers, “steaks”, “sausages” and everything else you can think of that you can go in quotation marks (although it may have a recipe similar to something traditional Argentine cuisine). Digilio does not focus your energy on finding replacements for vegans, but it seeks to cook with what’s available in the market the richer dishes that can invent. You’re guest of his house and going to give their best. The menu changes daily even subtly (the ingredients are fresh and seasonal) and, to be precise, is not that there is a menu that can be: when you arrive, you have that food is in steps, fixed with drinks priced separately , and you’re going to be aware of what you are eating to reach the banquet table. Six steps for $600 per person, distributed in inbound (chopping among several), individual dishes and dessert.
Quince + tofu + land of olives
What can you touch you? For example, quince confit with spicy tofu and land of olives; snack of potatoes with paprika; Faina with pate of lentils and beans, aduki, algae and pak choi croquettes; salad of Greens with lettuce, nori seaweed, radicchio and vinaigrette of miso; creamy avocado with roasted corn, kale, beet and pomegranate reduction; chips raviol of Oyster Mushrooms, akusay, spinach, turnip, radish and citrus in rice paper; PEAR Roast with vegan flan. It is virtually impossible to stay hungry, but where it does, the atmosphere is so friendly that you must not fear to ask for a little more than it served.
Raviol mushrooms + vegetable and citrus in rice paper
To drink, there are wines by the glass $100 (a red, rosé, white), per bottle between $400 and $650 (special tags like Las Criollas de Don Graciano, of step-by-step winery) and beers at $100-$120, in addition to whiskey, Vermouth, Gin and Tonic jengibrada and juice. There is also a nice range of coffees (ristretto, flat white, japanese cold brew, with almond milk), as is open day. You can pay with cards and book via Instagram. Hours are: Wednesday only coffee and some goodies from day, from 9 in the morning, and Thursday to Sunday, day and night, with dinner from 20: 00. In this note:
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